Influence of the pasteurization and filtration on selected chemical components of beer

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F17%3APU126918" target="_blank" >RIV/00216305:26310/17:PU126918 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Influence of the pasteurization and filtration on selected chemical components of beer

Popis výsledku v původním jazyce

The aim of this work was to study the influence of the pasteurization and filtration on selected chemical compounds in beer. Specifically, the influence on elemental composition, content of organic acids, carbohydrates and phenolic substances was studied. Effects of the post fermentation procedures were studied on 4 groups of Czech lager beers (filtrated unpasteurized, filtrated pasteurized, nonfiltrated pasteurized and nonfiltrated unpasteurized). Optical emission spectrometry with inductively coupled plasma (ICP-OES) was used for elemental analysis of beer. Organic acids in beer were analyzed by Ion chromatography. For determination of carbohydrates High performance liquid chromatography with ELSD detector (HPLC-ELSD) was used and phenolic compounds were determined by HPLC with diode array detector (HPLC-DAD). Analysis of dataset was performed by usage of univariate and multivariate statistical methods (analysis of variance and principal component analysis). Parameters that showed the most significa

Název v anglickém jazyce

Influence of the pasteurization and filtration on selected chemical components of beer

Popis výsledku anglicky

The aim of this work was to study the influence of the pasteurization and filtration on selected chemical compounds in beer. Specifically, the influence on elemental composition, content of organic acids, carbohydrates and phenolic substances was studied. Effects of the post fermentation procedures were studied on 4 groups of Czech lager beers (filtrated unpasteurized, filtrated pasteurized, nonfiltrated pasteurized and nonfiltrated unpasteurized). Optical emission spectrometry with inductively coupled plasma (ICP-OES) was used for elemental analysis of beer. Organic acids in beer were analyzed by Ion chromatography. For determination of carbohydrates High performance liquid chromatography with ELSD detector (HPLC-ELSD) was used and phenolic compounds were determined by HPLC with diode array detector (HPLC-DAD). Analysis of dataset was performed by usage of univariate and multivariate statistical methods (analysis of variance and principal component analysis). Parameters that showed the most significa

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2017

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů